Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11011801 | Food Chemistry | 2019 | 34 Pages |
Abstract
A shrimp extract (SME) obtained from the mild-acid demineralization treatment of shrimp shells to produce chitosan was collected. It was mainly composed of fat (â73%), protein (â19%), and ash (â9%) and contained considerable amounts of calcium (â1.9â¯g/100â¯g), astaxanthin (â30â¯mg/100â¯g) and unsaturated fatty acids (â27% MUFA, â39% PUFA). The SME was used in combination with chitosan for wrapping raw salmon to produce a ready-to-eat product enriched in calcium. No significant changes in hardness were found, as compared to the unwrapped salmon. Estimated intakes of bioaccessible calcium increased significantly by 3.6-fold, whereas intake of bioaccessible fat was reduced by 15%. SFA were the main fatty acid group reduced (â80%), whereas MUFA and PUFA were only reduced by â20% each. Total viable counts, pseudomonads, enterobacteria, and specific fish spoilers were reduced by 2-4 log CFU/g in wrapped sample during the chilled storage period (19â¯days).
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
JoaquÃn Gómez-Estaca, Ailén Alemán, M. Elvira López-Caballero, Gyselle Chrystina Baccan, Pilar Montero, M. Carmen Gómez-Guillén,